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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook pasta according to package instructions; drain and set aside. | 2. While pasta cooks, heat 1 tablespoon of olive oil in a large pan over medium heat; add garlic and onion and saute for about 1 minute. | 3. Add olives, bell pepper, pepperoncini, and white wine and cook for about 3 minutes (reduce heat if necessary). | 4. Add artichokes with their liquid and tomatoes, cook for another 3 minutes, or until liquid reduces. | 5. Remove from heat; stir in pasta, herbs, salt, pepper, and 1 tablespoon of olive oil. | 6. Top with feta cheese and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shell pasta	4	ounces	uncooked	100.8667	0.0	22.44	0.5667
water artichoke heart	1	can	water-packed quartered	100.8667	0.0	22.44	0.5667
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
black olive	1/2	cup	sliced	100.8667	0.0	22.44	0.5667
bell pepper	1/2	cup	diced used	100.8667	0.0	22.44	0.5667
onion	1/3	cup	chopped	21.3333	4.9813	0.5867	0.0533
white wine	1/4	cup		-	-	-	-
pepperoncini pepper	1		chopped seeded	100.8667	0.0	22.44	0.5667
olive oil	2	tablespoons	divided	238.68	0.0	0.0	27.0
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
basil	1	tablespoon	chopped	0.6095	0.0702	0.0835	0.017
oregano	2	tablespoons	chopped	15.9	4.1352	0.54	0.2568
feta cheese	2	tablespoons		49.5	0.7669	2.6644	3.99
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.